EGGLESS BOSTON
CREAM PIE
| ULTIMATE RECIPE
Eggless Boston Cream Pie Cake – This cake is full of butter fragrant, super delicious with the custard cream and some chocolate glaze. And what more, it’s also eggless, both cake and custard. Overall not too sweet, just nice. For those who love my butter cake will definitely love this one as well. Best in any occasion or parties or dinners. You may leave this cake in room temp the whole day for display or consume. Just refrigerate at the end of the day for storage and longer shelf life. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Eggless Custard Cream
240g [1 cup] whole milk
50g [¼ cup] fine sugar
30g [3 tbsp] plain flour or cornstarch
30g [3 tbsp] milk powder
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Eggless Butter Sponge Cake
115g [½ cup] unsalted butter
100g [½ cup] fine sugar
150g [½ cup + 2 tbsp] plain yogurt
1 tsp vanilla extract
¼ tsp salt
160g [1â…“ cup] cake flour
1¼ tsp baking powder
¼ tsp baking soda
15g [1 tbsp] whole milk
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Chocolate Glaze
80g [½ cup] dark chocolate
40g [3½ tbsp] whole milk
25g [2 tbsp] white chocolate
2 tsp whole milk
Instructions:
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Eggless Custard Cream
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In a milk pot, add milk, sugar, flour and milk powder. Mix until combined.
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Cook the mixture on medium heat until thickened.
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Strain the mixture.
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Cover with cling film directly on top of the custard to prevent formation of skin.
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Refrigerate for at least 3 hours or overnight.
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Eggless Butter Sponge Cake
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In a large mixing bowl, add the butter (softened) and sugar. Mix on high speed until creamy, fluffy and pale.
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Add in the yogurt, vanilla and salt. Mix until combined.
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Sift in the flour, baking powder and baking soda in two batches. Fold in until combined, do not over mix.
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Add in the milk and fold until combined.
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Divide the batter equally into two 7-inch pans, greased and lined with parchment paper on the base. ***
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Bake in preheated oven at 170°C/340°F for 35-40 minutes. ***
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Let the cake cool completely before assembling.
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Assemble the Cake (refer to the video)
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Chocolate Glaze
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Add the milk into respective dark and white chocolate in separate bowls.
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Microwave for 30 seconds to bring the chocolate to melting stage.
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Mix until combined and no lumps.
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Pour onto the cake top.
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In a piping bag, pipe the white chocolate in swirl. Use a toothpick to draw the lines to form a spider web pattern.
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